Enterpreneur, writer, baker, stylist, and photographer Beth Kirby’s beautiful white kitchen in Tennessee is packed with beautiful kitchen decor inspiration with its rustic farmhouse design elements mixed with luxurious finishes. The Lacanche Sully range is a showstopper, oui? There is no need for a lot of commentary to accompany such an inspiring space which was designed by Jersey Ice Cream Co, who covered the walls with Venetian plaster and brought Beth’s vision to life. Beth Kirby’s blog Local Milk has been inspiring us with the art of slow living for years, and if you are following her journey on Instagram, then you are treated to daily lovely from around the globe!
I’m betting that even if rustic decor or modern farmhouse style is not your cup o’ tea, a great cinnamon roll recipe may be! You’ll find the cinnamon roll recipe Beth Kirby shared on DesignSponge a few years back toward the end of this post.
Design: Jersey Ice Cream Co/Photography: Beth Kirby/Source: Local Milk, Remodelista, DesignSponge, MotherMag
Let’s tour her kitchen and find sources for some of the exact kitchen decor!
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This is the exact watering can:
Here is the exact cement vase:
Here is the exact cast iron pot:
These are the exact stonewashed linen napkins:
Ready for those cinnamon rolls!?!
Soft Cinnamon Rose Rolls with Creme Fraiche Icing
yields 12 large rolls
- 420 grams (3.5 cups) all purpose flour + 30-60 grams (1/4-1/2 cup) for kneading
- 360 grams (1.5 cups) buttermilk, warm
- 113 grams (1/2 cup, 1 stick) unsalted butter, melted & warm
- 150 grams (3/4 cup) sugar
- 6 tablespoons cornstarch
- 1 packet instant yeast (2 1/2 tsp, 1/4 oz)
- 1/2 tsp salt
- 2 large eggs
- 1 cup brown sugar, packed
- 3 tablespoons cinnamon
- 6 tablespoons butter, very soft and lightly whipped with a fork
- 1 1/2 tsp rose water*
- 1/2 cup creme fraiche (note: to make from scratch combine 1 cup heavy cream with 1/2 cup buttermilk and let sit uncovered in a jar on a windowsill for 2-3 days, stirring occasionally until tangy and thick) Cover and refrigerate. (don’t worry: the acid in the buttermilk prevents the growth of bacteria)
- 1 cup powdered sugar
Make the buns:
- Dissolve yeast in warm buttermilk (when warming, warm it gently, if it gets too hot it will curdle), add warm melted butter, sugar, salt, and eggs. Mix thoroughly by hand. Whisk the cornstarch with the flour (420 grams / 3.5 cups), and at to the wet ingedients, mixing thoroughly with a wooden spoon until all the flour is incorporated. Cover with a cloth and allow to rise in a warm place (I put mine in the oven and turn it on to 200 for about 1 minute every 30 minutes—if you do this, for the love of cinnamon buns, don’t forget to turn it off!) until doubled in bulk, about 1.5 hours. Push down and allow to rise again, 1.5 hours.
- Spread out a quarter cup of flour on a clean work surface (I just use the counter), keeping another quarter cup on hand if needed. You want to use as little flour as possible to form a rollable dough. The less flour, the more tender. Dump the dough out into the center of the flour and knead it in using your hands, adding additional flour if needed until you get a workable dough for rolling. Knead in flour *just* until you have a workable dough; don’t overwork it.
- Lightly flour a 20×20” square of your work surface, and roll out your dough into an 18×18” square, making sure it’s not sticking.
- In a small bowl combine the brown sugar and cinnamon. In a separate bowl fully incorporate the rose water into the butter with a fork, and then gently spread the soft butter all over the dough, leaving about a 1” border. Sprinkle the brown sugar-cinnamon mixture on top and spread out evenly, maintaining the 1” border. Starting with the edge nearest you, roll the dough as tightly as you can. Pinch the seam very, very well to seal. You don’t want them popping open.
- Grease a baking pan with high sides (sometimes I use just a pie plate for a half batch and a Pyrex for a full batch). Using a floured knife or dental floss (works wonders!) slice the cinnamon buns about an inch and a half thick. Gently reshape them if they get a little smooshed and place them in your greased baking pan. Now you can either make them straight through, or cover them tightly with plastic wrap and allow to sit in the fridge overnight (up to 16 hours). Allow to sit out at least an hour or until rolls have doubled in size before baking. To make straight through, cover the rolls loosely and allow to rise in a warm place about 1.5 hours, until the rolls have doubled in bulk. In the last half hour of the rise, heat your oven to 325°F. Bake rolls on the middle rack uncovered for 25-35 minutes or until they reach an internal temp (I stick a digital thermometer in them) of 190°F. This way I can bake them just to doneness and maintain their gooey, soft texture without undercooking. Allow the rolls to cool for 10 minutes in the pan.
Make the icing and ice the rolls: Whip one cup of powdered sugar into 1/2 cup of creme fraiche until fully dissolved. Add more creme fraiche as needed to adjust consistency. Drizzle this all over your cinnamon buns while they’re still warm so it gets down in the crevices.
*How to make rose water:
Dried rose petals
Cover 1/3 cup of dried rose petals with 1.5 cups of water in a saucepan, cover, and bring to a boil. Reduce heat to low and simmer about 7 minutes or until the color from the petals fades. Keep pan covered and allow to cool completely. Strain water through several layers of cheesecloth and store in a dark bottle. Refrigerate. Discard after 2 weeks.
Isn’t this a uniquely rustically elegant kitchen design!?!
Peace to you right where you are.